Winery Clouds VineyardsMethode Cap Classique
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Methode Cap Classique
Pairings that work perfectly with Methode Cap Classique
Original food and wine pairings with Methode Cap Classique
The Methode Cap Classique of Winery Clouds Vineyards matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of roast pork with mustard and honey, pasta with tuna and tomato sauce or cream and tuna quiche.
Details and technical informations about Winery Clouds Vineyards's Methode Cap Classique.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Methode Cap Classique from Winery Clouds Vineyards are 2014, 0, 2015
Informations about the Winery Clouds Vineyards
The Winery Clouds Vineyards is one of of the world's greatest estates. It offers 8 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
